This is very 'home cooking' style pie, easy to adjust depending on what you have on hand. You can easily replace the fresh fish and prawns with a tin of salmon or tuna, and vary the vegetables as you wish! Serves 6.
1 tbsp olive oil
3 brushed potatoes, medium
2 small onions, peeled and chopped
2 sticks celery, roughly chopped
2 garlic cloves
400g white fish fillets
200g peeled green prawns
1 tsp Ground Lemon Myrtle
1 tbsp Sea Parsley
1 3/4 cups milk
1/4 butter or low-fat dairy spread
1/4 cup plain flour
Cracked Black Pepper OR Ground Mountain Pepper
Ground Sea Salt
1 sheet puff pastry, thawed
1 egg, beaten
Preheat oven to 200 degrees celsius. Peel potatoes and cut into small cubes (approx 1.5cm). Cook until just tender - I use the microwave but boiling is also fine. I'd also add some sweet potato normally, instead of one of the brushed potatoes, but had run out. Give it a try though :) When cooked, drain and pour the potato cubes into a baking / casserole dish.
Finely chop the celery and onion. I use the food processor, simply so the veg is nice and disguised for the kids to eat!
Cut the fish fillets (skin removed) into cubes, approximately 1 inch square. Heat the oil in a saucepan over medium-high heat and cook the fish pieces, in batches if necessary. Add the prawns for the last 30 seconds, and then remove the seafood from pan, adding to the baking dish on top of the cooked potatoes.
Heat the butter in the saucepan and add chopped onion and celery, crushed garlic and lemon myrtle. Reduce heat to low-medium and saute 10 minutes or until soft.
Quickly stir in the flour and then begin to add milk a little at a time, stirring well between each addition. Increase heat and bring sauce to a boil, stirring regularly.
Add 1 tablespoon Sea Parsley and season well with salt and pepper (to taste). Stir and remove from heat.
Pour the sauce over the seafood and potatoes in the baking dish. Trim the sheet of puff pastry and lay over the pie and tuck in the edges. I also cut shapes from the excess puff pastry to decorate. Cut steam holes in the top and baste the pastry with beaten egg.
Bake for 45-50 minutes or until the pastry is golden brown. Serve over various steamed vegetables. Enjoy!